Softest Fluffiest Hot Cross Buns Ever (tangzhong method)
Course: Bread
Cuisine: British
Prep Time: 20 minutesminutes
Cook Time: 20 minutesminutes
Proof the dough twice:: 2 hourshours
Total Time: 2 hourshours40 minutesminutes
Servings: 12buns
Calories: 184kcal
Author: Marvellina
Traditional baked hot cross buns are made with tangzhong method to give you the softest fluffiest buns ever. The only method I like to make bread and buns.
Place milk and the bread flour in a small saucepan. Whisk until there is no more lumps. Cook this mixture over low-medium heat until it reaches 65 C (149 F). Remove from the heat and cover with a plastic wrap, touching the tangzhong so the skin won't form. I highly suggest using this the next day instead of using it on the same day. Store this in the fridge
MAKE THE DOUGH:
Mix all the dry ingredients together in a mixing bowl. Make a well in the center and pour in the wet ingredients and the tang zhong you made earlier. Use a dough hook attachment to knead the dough until all the crumbly dough starts to come together into one mass, it may take about 2-3 minutes for this to happen. Don't be tempted to add any liquid. You may need to stop halfway and scrap the dough off the hook and the sides of the bowl and knead again several times
Once it comes into a dough, stop the machine. The dough will not be smooth, don't worry.Cover the dough and let it rest for 20 minutes. This is an important rest that bakers refer to as an autolyse (though in our case it's a short one)
After the rest, turn on and knead the dough again on speed 2 and knead for 1-2 minutes until it is a bit smoother. Then add the salt and sugar into the dough. Continue to knead until the dough is relatively smooth. You need to stop and scrape the dough off the hook and the bowl several times during this process. I promise it's worth the effort!
Once you have a smooth dough, turn the machine back on again to knead and increase speed to 4. Gradually add in the softened butter a bit by a bit. The dough will turn into a REAL sticky mess again because of the butter, just keep kneading and stop halfway and scrape the dough off the hook and bowl again and continue to knead until the butter is absorbed by the dough. IT WILL HAPPEN, don't worry! DO NOT be tempted to add any extra flour. You will get a shiny smooth dough that is very elastic. This may take about 10 minutes on speed 4. The dough must pass a windowpane test, meaning, when you stretch a small amount of dough thinly, it won't break and a light can pass through
1ST PROOFING:
Place this dough in a lightly oiled large bowl, cover it with a clean and damp tea cloth or plastic wrap and let it rise at a warm place for about 1 hour. It may not double in size, but it will puff up some for sure.
SHAPING:
Punch the dough down, divide into 12 balls. Pull and tuck the dough to form a smooth round ball with the seams tucked underneath. Place the seam side down on a baking pan lined with parchment paper and repeat with the rest of the dough. Arrange them about 1/2 inch apart. They will touch each other after proofing and become like pull-apart buns. If you place them a bit farther then they won't touch each other, it's up to you. Cover with a plastic wrap or a clean kitchen towel
2ND PROOFING:
Let thedough proof again for another 45 minutes to 1 hour or until they puff up again to about 50% or more of their original size
PREPARE HOT CROSS PASTE:
While waiting for the buns to proof for the second time, preheat oven to 350 F (180 C). Mix the flour with milk (you can use water too). The consistency will be thick but pipeable or drizzle-able without being too runny. Transfer to a plastic bag or piping bag. If you make the paste runnier, you can use a small spoon to draw the cross on the buns
If using a piping bag, snip off the pointy end with scissors and draw a cross on the buns after the egg wash
Brush the top of the dough with egg wash. In the video I sprinkled some Belgian pearl sugar (large pearls) because I had so many and tried to make use of them.
PREPARE GLAZE:
Mix the jam with water and set aside
BAKING:
Pop the dressed buns into the oven, middle rack and let them bake for the next 20-22 minutes depending on the oven. It will be golden brown on top and internal temperature is 190 F (88C). Remove from the oven and let them cool down for a minute or two, and then lift the parchment paper up and put on top of cooling rack. Brush with the glaze while they are still warm
STORING:
They can be kept at room tempreature for 2-3 days. For longer storage, I recommend the freezer for storage. Let them cool down completely before storing. Put them in freezer bag, push all the air out and seal. I recommend storing for no more than one month for the best result
When ready to serve, thaw at room temperature and reheat in microwave by putting a damp paper towel over the buns and reheat in a 10 seconds increment. You can also warm them up in the oven by wrapping them in a foil and bake at 350 F for 8-10 minutes or until warm through. If they are frozen, you may need another 5-10 minutes extra